Taco Skillet Dip

Name: Taco Skillet Dip
Prep time: 00:25:00
Cook time: 00:50:00
Ingredients: 2 chicken breasts (about 4 cups cooked)1 12 ounce can beer (water may be substituted) 1 packet Taco seasoning; about 4 tablespoons 8 ounces Cabot Cream Cheese at room temperature or briefly heated in the microwave &frac13; cup Cabot Sour Cream 1 16 ounce can Black Beans; rinsed and drained 1 cup prepared Salsa 2 8ounce bags Cabot 4-Cheese Mexican Shredded Cheese 1 small red onion; chopped into small dice; divided 10-15 cherry tomatoes; quartered ½ cup cilantro; chopped

– Serves 6-8 –

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Looking for a hot, cheesy skillet dip to impress your guests at your next gathering or wow your family at dinner? Made with shredded chicken, taco seasoning, cream cheese, sour cream, black beans, salsa, red onion and our 4-Cheese Mexican Shredded Cheese, this taco dip recipe is seriously so good that it will become one of your most requested dips from friends and family. Once you’ve made this deliciously cheesy taco dip, share it on Facebook, Pinterest, Twitter or Instagram – and be sure to tag us @cabotcheese when posting on Instagram.

To get started, preheat oven to 375°F.

Place chicken breasts in a medium sized pot, ensuring they aren’t overlapping. Pour beer over the top of the chicken and, if needed, add water so the chicken is covered with liquid. Heat the chicken on the stovetop and bring to a simmer. Cook for 15-18 minutes at a simmer, or until cooked through, skimming any foam from the top as you go.

Once cooked, remove the chicken from the pot and cool until you can handle it comfortably. Cut each breast into thirds and shred the chicken into bite sized pieces using two forks (or your fingers).

Place chicken in a large bowl and sprinkle with taco seasoning. Stir to ensure all of the chicken is evenly coated. Add cream cheese and sour cream, stirring to combine.

Next, add black beans, salsa, ¾ of the 4-Cheese Mexican Shredded Cheese (1½ bags), and half of the chopped red onion. Stir until all ingredients are combined.

Coat a 9-10” skillet with a light coating of cooking spray. Pour mixture into the skillet and top with the remaining ½ bag of shredded cheese. Bake 20-25 minutes or until golden and bubbling.

Remove skillet from oven and top with the remaining red onion. Allow skillet to cool for 5 minutes (the dip and skillet are VERY hot right out of the oven so it’s important to let it cool). Once cooled a bit, top with tomatoes and fresh cilantro. Serve with tortilla chips and hot sauce and dig in!

For another satisfying and delicious dip, try our Bacon Cheeseburger Skillet Dip. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this taco dip, so please rate and review the recipe when you have the chance.

Ingredients

2 chicken breasts (about 4 cups cooked)
1 12 ounce can beer (water may be substituted)
1 packet Taco seasoning, about 4 tablespoons
8 ounces Cabot Cream Cheese at room temperature or briefly heated in the microwave
⅓ cup Cabot Sour Cream
1 16 ounce can Black Beans, rinsed and drained
1 cup prepared Salsa
2 8ounce bags Cabot 4-Cheese Mexican Shredded Cheese
1 small red onion, chopped into small dice, divided
10-15 cherry tomatoes, quartered
½ cup cilantro, chopped

Directions

Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins

PREHEAT oven to 375°F.

PLACE chicken breasts in a medium sized pot so they are not overlapping. Pour beer over the top of the chicken and add water if needed so the chicken is covered with liquid. Heat the chicken in beer/water on the stovetop and bring to a simmer (small bubbles). Cook the chicken for 15-18 minutes at a simmer, or until cooked through, skimming any foam from the top as you go. Once cooked, remove the chicken from the pot and cool until you can handle it comfortably. Cut each breast into thirds and using two forks or your fingers, shred the chicken into bite sized pieces.

PLACE chicken in a large bowl and sprinkle with taco seasoning stirring to ensure all chicken is evenly coated. Add cream cheese and sour cream, stir to combine. Add black beans, salsa, ¾ of the cheese (1½ bags), and half of the chopped red onion. Stir until all ingredients are combined.

COAT a 9-10” skillet with a light coating of pan spray. Pour mixture into the skillet and top with the remaining shredded cheese. Bake 20-25 minutes or until golden and bubbling.

REMOVE skillet from oven and top with the remaining red onion., Allow skillet to cool for 5 minutes, and top with the tomatoes and cilantro. Serve with tortilla chips and hot sauce, olé!

*WARNING* – this dip (and skillet) is very hot right out of the oven and will need at least 5 minutes or more to cool before digging in!